Stop Throwing Out Leftover Pasta Water—Chefs Use It For These Genius Tricks

Leftover pasta water is a culinary goldmine. Packed with starch and salt, this often-overlooked liquid can transform dishes, reduce waste, and even simplify meal prep. Here’s how professional chefs and home cooks alike put it to work.

Thicken Sauces Like a Pro

The starch in pasta water acts as a natural thickener, creating velvety sauces that cling to noodles. Simply add a splash to your tomato, cream, or oil-based sauces while cooking. 

For a one-pot pasta dish, chefs like Christopher Kimball use pasta water to build rich, cohesive sauces directly in the pot—no draining required.

Pro Tip: Freeze leftover pasta water in silicone ice cube trays for future use. Reduced versions concentrate starch (and salt), so adjust seasoning accordingly.

Upgrade Pizza and Bread Dough

Swap plain water for pasta water in dough recipes. The starch strengthens gluten development, yielding chewier crusts and softer breads.

Bonus: The salt content eliminates the need for additional seasoning.

Soak Legumes for Better Texture

Use cooled pasta water to soak beans, lentils, or chickpeas. The starch softens legumes faster and infuses subtle flavor. Cook them in the same water for added depth in dishes like dal makhani or chana masala.

Steam Vegetables (and Save Energy)

Steam veggies directly over boiling pasta water. The starch subtly seasons greens, broccoli, or carrots while conserving water and energy. For double duty, place a steamer basket atop your pasta pot.

Boost Soups and Stews

Add pasta water to soups for extra body and silkiness. Its starch binds ingredients without overpowering flavors—ideal for minestrone, tomato bisque, or brothy vegetable soups.

Cheese Sauce’s Secret Weapon

Melt fontina, cheddar, or Parmesan into hot pasta water for an instant creamy sauce. The starch prevents separation, creating a luscious base for mac and cheese or pasta bakes.

Recipe Hack: Try a one-pot pasta with cherry tomatoes, salami, and fontina. Reserved pasta water melds the ingredients into a restaurant-worthy dish.

Freeze for Future Wins

Forgot to save pasta water? Next time, freeze leftovers in labeled bags or ice cube trays. Use within six months to thicken sauces, soups, or even homemade gravy